omework: Process Selection, Design, and Improvement Search this cour ent: Chapter 07 Homework: Process Selection, Design, and Improvement Assignment Score: 19.44% Save Submit Assignment for Grading Problem 7-39 Algo (Process Design) Question 4 of 6 Check My Work Refer to Exhibit 7.7, the restaurant value stream map, and recompute the total value-added and non-value-added time and cost given the following new information. The chel's time is valued at $30 per hour, oven operation at $10 per hour, precooking order waiting time at $5 per hour, and postcooking order waiting time at $60 per hour. The $60 estimate reflects the cost of poor quality for a dinner waiting too long that might be delivered to the customer late and cold). If a restaurant uses iPads to place orders and notify waiters when the customer's order is ready, the time on the order board (now an electronic order board) decreases from five to three minutes, and the prepared order wait time decreases from five to one minute. Round your answer for the total revised time to the nearest whole number and round your answer for the total revised cost to three decimal places Total Revised Time: min Total Revised Cost: $ Check My Work - Icon Key Value Stream Map for Restaurant Order Posting and Fulfillment Process Value Added Activities (VA) Non-Value Added Activities (NVA) Order was on order board (5 minutes por order] x [1/60 min) (55 per hour) = 50.417 Chef picks up order and checkseit accuratet (i minute per order] [1h/60 min) (530 per hour) - 5050 order is accurate, chef stages materials [minutes per order) (1/60 min]X[530 per hour) - $2.00 Chef cooks melusing ovens (12 minutes per order) (1 he/60min) (530 per hour) 56.00 labor cost 10 minutes per order] (1 he/50 min) (510/hour even cost) 51.67 equipment cost Total labor+ Oven cost 57.57 Chase order 3 minutes per order 10 minutes 1530 per 5150 o RI a hibit_7.7.jpg ap for Restaurant Order Posting and Fulfillment Process Value Added Activities (VA) Non-Value Added Activities (NVA) Order walts on order board (5 minutes per order] > [1 ht/60 min) X (55 per hour) $0.417 Chef picks up order and checks is it accurate?" @ [1 minute per order) (1 ht/60 min) x (530 per hour) 50 50 If order is accurate, chef stages raw materials [4 minutes per order) (1 ht/60 min) * [530 per hour) 52.00 Chef cook meat using avens (12 minutes per order] (1 hr 60min] [530 per hour] $6.00 labor cost (10 nutes per order (1 hr/60 min] (510/hour even cost) $1.67 equipment cost Totolabor On con 57.62 Chef sembles order order) 1/60 minutes 51.50 (1) - $2.00 Chef cooks meal using ovens (12 minutes per order] X (1 hu/60min) x ($30 per hour) - $6.00 labor cost (10 minutes per order) (1 ht/60 min) x ($10/hour oven cost) $1.67 equipment cost Totallabor+ Oven cost $2.67 Chef assembles order 3 minutes per order) x (1 hr/60 minutes] [530 per hour $1.50 Prepared order waits for walter to pick up customer's order (5 minutes per order) [thr/60 minh (550 per hout $5.00 10 200 ame SO a ans Problem 7-39 Algo (Process Design) Question 4 of 6 Hint(s) Check My Work Refer to Exhibit 7.7, the restaurant value stream map, and recompute the total value-added and non-value-added time and cost given the following new information. The chef's time is valued at $30 per hour, oven operation at $10 per hour, precooking order waiting time at $5 per hour, and postcooking order waiting time at $60 per hour. The $60 estimate reflects the cost of poor quality for a dinner waiting too long that might be delivered to the customer late (and cold). If a restaurant uses iPads to place orders and notify waiters when the customer's order is ready, the time on the order board (now an electronic order board) decreases from five to three minutes, and the prepared order wait time decreases from five to one minute. Round your answer for the total revised time to the nearest whole number and round your answer for the total revised cost to three decimal places. Total Revised Time: 24 minutes 83 Total Revised Cost: $ Hide Feedback Partially Correct Hint(s) Check My Work 0 con Key Problem 7-39 Algo Process Design) O BI Question of 6 a 3:11 10/10 Team Map for Restaurant Order Posting and Fulfillment Process Value Added Activities (VA) Non-Value Added Activities (NVA) Order waits on order board (5 minutes per order) x (1 ht/60 min) (55 per hour) - $0.417 Chef picks up order and checks Is it accurate?" (1 minute per order) (11 hr/50 min) x ($30 per hour] $0.50 order is accurate, che gestaw materials minutes pur order) (1 ht760 min] * [$30 pour) $2.00 Chef cooks ingevens (12 minutes per order) (1 h 50 m 1530 per hour labor cost 10 minutes por order 56.00 tomhus (1/60 min) X [930 phew) - $2.00 Chef cooks meal using ovens e (12 minutes per order] > (1 hr/60min) x ($30 per hour) $6.00 labor cost (10 minutes per order) X (1 hr/60 min) x ($10/hour oven cost) $1.67 equipment cost Totallabor+ Oven cost 57.67 Chefassembles order 13 minutes per order] x [1 hr/60 minutes) x (530 per hour) S150 Prepared order waits for water to pick up untomera ardere 15 minutes perder) 12:50 min) 1560 Pour $500 omework: Process Selection, Design, and Improvement Search this cour ent: Chapter 07 Homework: Process Selection, Design, and Improvement Assignment Score: 19.44% Save Submit Assignment for Grading Problem 7-39 Algo (Process Design) Question 4 of 6 Check My Work Refer to Exhibit 7.7, the restaurant value stream map, and recompute the total value-added and non-value-added time and cost given the following new information. The chel's time is valued at $30 per hour, oven operation at $10 per hour, precooking order waiting time at $5 per hour, and postcooking order waiting time at $60 per hour. The $60 estimate reflects the cost of poor quality for a dinner waiting too long that might be delivered to the customer late and cold). If a restaurant uses iPads to place orders and notify waiters when the customer's order is ready, the time on the order board (now an electronic order board) decreases from five to three minutes, and the prepared order wait time decreases from five to one minute. Round your answer for the total revised time to the nearest whole number and round your answer for the total revised cost to three decimal places Total Revised Time: min Total Revised Cost: $ Check My Work - Icon Key Value Stream Map for Restaurant Order Posting and Fulfillment Process Value Added Activities (VA) Non-Value Added Activities (NVA) Order was on order board (5 minutes por order] x [1/60 min) (55 per hour) = 50.417 Chef picks up order and checkseit accuratet (i minute per order] [1h/60 min) (530 per hour) - 5050 order is accurate, chef stages materials [minutes per order) (1/60 min]X[530 per hour) - $2.00 Chef cooks melusing ovens (12 minutes per order) (1 he/60min) (530 per hour) 56.00 labor cost 10 minutes per order] (1 he/50 min) (510/hour even cost) 51.67 equipment cost Total labor+ Oven cost 57.57 Chase order 3 minutes per order 10 minutes 1530 per 5150 o RI a hibit_7.7.jpg ap for Restaurant Order Posting and Fulfillment Process Value Added Activities (VA) Non-Value Added Activities (NVA) Order walts on order board (5 minutes per order] > [1 ht/60 min) X (55 per hour) $0.417 Chef picks up order and checks is it accurate?" @ [1 minute per order) (1 ht/60 min) x (530 per hour) 50 50 If order is accurate, chef stages raw materials [4 minutes per order) (1 ht/60 min) * [530 per hour) 52.00 Chef cook meat using avens (12 minutes per order] (1 hr 60min] [530 per hour] $6.00 labor cost (10 nutes per order (1 hr/60 min] (510/hour even cost) $1.67 equipment cost Totolabor On con 57.62 Chef sembles order order) 1/60 minutes 51.50 (1) - $2.00 Chef cooks meal using ovens (12 minutes per order] X (1 hu/60min) x ($30 per hour) - $6.00 labor cost (10 minutes per order) (1 ht/60 min) x ($10/hour oven cost) $1.67 equipment cost Totallabor+ Oven cost $2.67 Chef assembles order 3 minutes per order) x (1 hr/60 minutes] [530 per hour $1.50 Prepared order waits for walter to pick up customer's order (5 minutes per order) [thr/60 minh (550 per hout $5.00 10 200 ame SO a ans Problem 7-39 Algo (Process Design) Question 4 of 6 Hint(s) Check My Work Refer to Exhibit 7.7, the restaurant value stream map, and recompute the total value-added and non-value-added time and cost given the following new information. The chef's time is valued at $30 per hour, oven operation at $10 per hour, precooking order waiting time at $5 per hour, and postcooking order waiting time at $60 per hour. The $60 estimate reflects the cost of poor quality for a dinner waiting too long that might be delivered to the customer late (and cold). If a restaurant uses iPads to place orders and notify waiters when the customer's order is ready, the time on the order board (now an electronic order board) decreases from five to three minutes, and the prepared order wait time decreases from five to one minute. Round your answer for the total revised time to the nearest whole number and round your answer for the total revised cost to three decimal places. Total Revised Time: 24 minutes 83 Total Revised Cost: $ Hide Feedback Partially Correct Hint(s) Check My Work 0 con Key Problem 7-39 Algo Process Design) O BI Question of 6 a 3:11 10/10 Team Map for Restaurant Order Posting and Fulfillment Process Value Added Activities (VA) Non-Value Added Activities (NVA) Order waits on order board (5 minutes per order) x (1 ht/60 min) (55 per hour) - $0.417 Chef picks up order and checks Is it accurate?" (1 minute per order) (11 hr/50 min) x ($30 per hour] $0.50 order is accurate, che gestaw materials minutes pur order) (1 ht760 min] * [$30 pour) $2.00 Chef cooks ingevens (12 minutes per order) (1 h 50 m 1530 per hour labor cost 10 minutes por order 56.00 tomhus (1/60 min) X [930 phew) - $2.00 Chef cooks meal using ovens e (12 minutes per order] > (1 hr/60min) x ($30 per hour) $6.00 labor cost (10 minutes per order) X (1 hr/60 min) x ($10/hour oven cost) $1.67 equipment cost Totallabor+ Oven cost 57.67 Chefassembles order 13 minutes per order] x [1 hr/60 minutes) x (530 per hour) S150 Prepared order waits for water to pick up untomera ardere 15 minutes perder) 12:50 min) 1560 Pour $500